Preparation Time: 10 minutes but varies depending on what you use. Add 15-25 minutes if using cooked grains and up to an hour if using roasted veg

Serves: See below for details and suggestions

INGREDIENTS:

THE ‘GREEN’ LEAVES

  • 1-2 handfuls per person
  • Beetgreens
  • Lamb’s lettuce Kale (dinosaur, curly, etc.)
  • Rocket Spinach
  • Watercress
  • Romaine Iceberg
  • Chard
  • Bok choy

THE ADDED COLOUR AND TEXTURE

1-2 tbs per person Some thinly sliced (baby) beetroot
Some thinly sliced radishes Croutons Baby tomatoes
Thinly slices cucumber
Cooked grains (quinoa, buckwheat, etc.) Olives
Finely chopped beetgreen stems
Nuts or seeds
Cooked potatoes, thinly sliced
Cooked legumes (chickpeas, kidney beans, etc.)
Chopped fruits (pomegranate seeds, strawberries, mango, dried fruit etc.)

THE ADDED FLAVOUR
1/4 – 1/2 handful per person
Parsley
Basil
Dill
Mint
Sprinkle of paprika powder
Coriander
Chilly flakes
Tarragon
Roasted veg (eggplant, sweet potato, garlic etc.)
A boiled egg
Edible flowers
Finely chopped onions
Chives

THE DRESSING
Think about the salad as a whole and what would best fit together.
3tbs oil: olive oil, hazelnut oil, rapeseed oil, etc.
Some crushed cumin or coriander seeds etc.

1tbs acid: juice of lemon, lime or orange, rice vinegar, white wine vinegar, basamic vinegar

1tbs to make it perfect: honey, maple syrup, miso, tahini, mustard (English, French, Dijon etc.)
Salt
Pepper
OR use a home made pesto sauce, like Olia did

INSTRUCTIONS:

Cook the buckwheat in some water with a pinch of salt. Boil the potatoes in water with a pinch of salt. Then pan fry in griddle pan until you get nice griddle marks (optional). 
Wash your greens, beetroot, radishes and chop the beetgreen stems finely. Prepare on a plate with the potato and buckwheat. Drizzle with olive oil and white wine vinager and a sprinkle of salt.

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